Beef Cheek Meat: Beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking. Beef cheeks contain a fair amount of connective tissue known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavorsome result. This cut of meat absorbs the flavors of braising liquid well. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole. Closer to something like short ribs, than steak. It is more delicate and tender than steak, with a deeper and richer flavor. They are healthier than many traditional and familiar beef cuts, and pack a ton of flavor. Beef cheeks are an affordable cut of meat, but they pack a huge amount of flavor. When cooked properly, you’ll be guaranteed an incredibly tender and juicy cut of beef. You won’t even need a knife to slice through it. The beauty of this cut is that you can basically do whatever you want with it — as long as it’s submerged in liquid and given ample time to work its magic. With a texture similar to lamb shanks, beef cheeks work well in a variety of dishes, like tortillas or served simply on their own with a side of mashed potatoes
Contains: “1.5 Kg” Brazilian Beef Cheek “Whole Cut” Chilled
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